Photograph of the finished Ashure

Middle East · Chè hạt thập cẩm Aşure

Ashure

2 hr Hands-on time + 12 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole wheat Whole wheat 280 g
  • Photograph of Chickpeas Chickpeas 160 g
  • Photograph of White beans White beans 160 g
  • Photograph of Raisins Raisins 100 g
  • Photograph of Dried dates Dried dates 120 g
  • Photograph of Apricot Apricot 120 g
  • Photograph of Sugar Sugar 320 g
  • Photograph of Walnut Walnut 80 g
  • Photograph of Pomegranate seeds Pomegranate seeds 120 g
  • Photograph of Cinnamon Cinnamon 4 bars

Method

  1. 1 Soak wheat, chickpeas, and white beans separately for 12 hours, as each expands at a different rate.
  2. 2 Simmer the wheat for 1 hour until the grains burst and the water thickens; it is the wheat starch that makes the porridge thick, not any other flour.
  3. 3 Cook chickpeas and white beans separately for 40 minutes before mixing them into the wheat mixture.
  4. 4 Add sugar, cinnamon, dates, and chopped apricots, and cook for another 20 minutes.
  5. 5 Scoop into a bowl, then sprinkle with crushed walnuts and fresh pomegranate seeds. Let it cool until the dessert thickens.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace steps 2 and 3: simmer the wheat for 30 minutes and the beans for 20 minutes in a pressure cooker, allowing the pressure to release naturally after each cooking cycle.

Start cooking